Oh So Heavenly Egg Salad

Put this on wheat or white or on a bed of Romaine.

6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon (juiced)
1/4 cup chopped green onions
Salt and pepper to taste

1. Place the eggs in a large saucepan and cover with cold water.
2. Bring to a boil, remove immediately and cover, let stand for about 10 to 12 minutes.
3. Drain off hot water and cover with very cold water (add ice) to cool.
4. Peel while holding egg under cold running water – this makes the peel come off without taking half the white with it.
5. In a medium bowl mix together the mayonnaise, Dijon and yellow mustards, lemon juice and green onions.
6. Chop the eggs into big chunks.
7. Mix egg chunks very gently with the dressing. Season with salt and pepper.